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Indian Achari Chicken Curry Recipe | iFood Chef

Indian Achari Chicken Curry Recipe



How to make it

  • Slit the green chilies and soak them in thelemon juice. Keep aside.
  • Heat about 4-5 tbsps of oil in a nice big wok (kadhai), and fry the onions till brown.
  • Add the kalonji + methi dana + Whole Zeera + Saunf. Mix well.
  • Add ginger-garlic paste and haldi…roast well.
  • Now put in the chicken pieces and roast on high flame till well browned.
  • On high flame, add yogurt and fry well, but gently…don’t want to debone the chicken!
  • Once it leaves oil, add the red chilli powder + roasted zeera powder + tomatoes..and roast well once again on high flame.
  • Once this also leaves oil around the edges. add about 1/2 a cup of water + salt to taste…and cook covered, on simmer for about 30 mins. Stir once in a while.
  • Once the chicken is tender, put in the chilies with the lemon juice and fresh coriander, and simmer for 5-7 minutes to enhance the flavours!
  • Serve with naan roti or basmati rice, and a veggie side-dish.
  • Note: This is actually flavoured with the ingredients of an Indian pickle. Buy them only if you intend to use them, otherwise, its worthwhile to try the basic recipe without the 4 strange sounding seeds. You can even puree the tomatoes for a smoother gravy.



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